Stuffed Mushrooms

• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 lb sweet Italian sausage, casing removed
• 1 c mozzarella cheese, shredded
• 1/2 c romano cheese, freshly grated
• 1/2 c plain bread crumbs
• 1 tbsp fresh sage, chopped
• 1 tsp dried oregano
• salt and pepper to taste
• 2 lbs button or cremini mushrooms, stems removed

1. Preheat oven to 350u0b0.
2. In a skillet over medium-high heat, saute the onion and garlic in the oil until translucent, about 5 minutes.
3. While the onion and garlic are sauteing, thoroughly combine the sausage, cheese, bread crumbs, sage, oregano, salt and pepper.
4. When the onion and garlic are done, add them to the mixture.
5. Mix thoroughly.
6. Set the mushroom caps upside down on a cookie sheet and fill them with mixture.
7. Bake in preheated oven for 15 minutes.
8. Check to make sure the stuffing is completely cooked with no pink sausage.

onion, garlic, olive oil, sweet italian sausage, mozzarella cheese, romano cheese, bread crumbs, fresh sage, oregano, salt, button

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10118 (may not work)